Pork bits Hawaiian

“Are we having Hawaiian pizza for dinner?” my daughter asked when she got home from school.

She was in the zone – I was making pork bits Hawaiian, a childhood favourite of mine that I hadn’t thought of in years.

Mum’s recipe looked a bit odd to my eye. Where was the garlic and ginger? Do you really simmer the pork for 45 minutes in a bit of oil and water?

Remembering how much I loved pork bits Hawaiian, I set aside my doubts and made it as written.

And I’m very glad that I did.

It was delicious, and I particularly enjoyed how the pork, pineapple, peppers and onion kept their distinct taste, despite the unifying coating of sauce.

Pork bits Hawaiian
(serves 4)

• 3 Tb sunflower oil
• 750g (1½ lb) diced pork
• ½ cup water
• 450g tin pineapple chunks, juice drained and reserved
• 2 Tb cornstarch
• 1/4 cup brown sugar
• 2 Tb soy sauce
• ¼ cup white vinegar
• salt
• 2 peppers (red or green), seeded and chopped
• 1 medium onion, peeled and chopped

1. Heat the oil in a large frying pan over a medium flame.
2. Add the pork cubes, and cook until browned.
3. Add the water, cover, and turn the heat to low. Cook for about 45 minutes or until tender.
4. In a small saucepan over a medium-low flame, whisk together the pineapple juice, cornstarch, brown sugar, soy sauce, and vinegar.
5. Cook the sauce on a low heat, whisking regularly, until thickened. Remove from the heat, season to taste and set aside.
6. Add the pineapple, peppers and onion to the cooked pork. Increase the heat to medium and cook for five minutes, stirring regularly, until the vegetables begin to soften.
7. Pour the sauce over the mixture and stir to combine. Cook for ten minutes, or until the vegetables are tender and the sauce has reduced to a glossy coating. Serve with steamed rice.

Tags: dairy-free, peppers, pineapple, pork